Hot Crab Dip
Created by TxGriffLover on October 24, 2011
- Servings: 3
- Prep Time: 10m
- Cook Time: 5m
- Recipe #1293
Ingredients
- 1 tablespoon unsalted butter at room temperature, for the dish
- 4 ounces cream cheese, at room temperature
- 4 ounces fresh goat cheese, at room temperature
- 3 tablespoons mayonnaise (homemade is best)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon cayenne pepper
- Coarse salt and fresh ground black pepper
- 2 tablespoons dry white wine
- 2 tablespoons chopped mixed fresh herbs, such as flat-leaf parsley, chives, chervil, or tarragon
- 1 pound jumbo lump or lump crab meat, picked over for cartilage
- 1/2 cup fresh or panko (Japanese) breadcrumbs
How to Make
-
Step 1: Position oven rack 4 inches below the broiler element and preheat the broiler.
-
Step 2: Butter a medium gratin dish.
-
Step 3: To make the dip, combine the cream cheese, goat cheese, mayo, mustard and cayenne in a double boiler over medium heat and season with salt and pepper.
-
Step 4: Add the wine and herbs and stir until smooth.
-
Step 5: Using a large spatula, fold in the crab meat, taking care not to break the lumps.
-
Step 6: Taste and adjust the seasoning with salt and pepper.
-
Step 7: Transfer to the prepared baking dish and top with the breadcrumbs.
-
Step 8: Broil until golden brown, about 5 minutes, depending on the strength of your broiler and serve warm.
Nutritional Facts
- Serving Size: 1 (273.7 g)
- Calories 500.6
- Total Fat - 31.6 g
- Saturated Fat - 16.4 g
- Cholesterol - 173 mg
- Sodium - 1005.2 mg
- Total Carbohydrate - 14.4 g
- Dietary Fiber - 0.6 g
- Sugars - 4.2 g
- Protein - 38.4 g
- Calcium - 231.8 mg
- Iron - 3.2 mg
- Vitamin C - 8.1 mg
- Thiamin - 0.2 mg